Directions:

Heat a medium iron skillet or ridged grill pan over high heat until hot. Add the tortillas and heat until hot. Wrap them in foil to keep warm and set aside.

Add the peppers and cook until they are blistered in many places, about 8 minutes, turning them 3 or 4 times. Transfer them to a serving plate. Add the onion to the pan in one layer. When lightly blackened in places, about 1 minute, turn and grill until they are limp, 1 minute more. Add them to the plate with the peppers.

Coat the pan with cooking spray. Add the tomato in 1 layer and grill 1 minute. Turn and grill 1 minute longer. Transfer to the plate of vegetables. Wipe the pan and return to the heat.

Add oil to the pan. Add the beans, cumin and oregano/epazote. Cook, mashing the beans until they are as creamy as you wish, 1 to 2 minutes. Mix in the lime juice. Season to taste with salt and pepper.

Tips:

* Do not use canned refried black beans, which are too soft and will leak from the fajitas.

** Epazote is a strongly pungent Latin American herb (also called wormweed, pigweed, or Mexican tea) that is usually sold in its dried form in the Hispanic or foreign foods sections of supermarkets, or in Hispanic grocery stores.